Now add curd. If the curd is too thick, add a little water. Curd and water together should be 3 cups. The batter should be same as Idli batter ( neither thick nor thin) consistency. First add 21/2 cups, then slowly add the 1/2 cup. If you still feel the batter is thick, add a little water and adjust.

Favourite among the kannadigas, the Vegetable Saagu is best served with Puris, Set Dosas or Rava Idli. Mom would make this on Sundays and we would just love it. She learnt most of the South Indian dishes from her childhood friend Sandhya who is also a great cook. Do make this on weekend and relish every bite!

Here’s how you can make hot puris!

PuriImage Credit: Mujahid Khaleel

Ingredients

Wheat flour – 2 cups

Water – enough for making the dough

Oil – 2 tsp for kneading + for deep frying

Salt as required

Method:
Mix the flour and salt in a large bowl. Add water little by little to form a medium soft dough. Mentioning it as medium soft, as the dough should not be too stiff or soft. The secret of soft puris lies in the way you knead the dough. Add 2 tsp of oil and continue kneading till the dough is smooth and has the right softness. Keep aside covered for 30 minutes.

Divide the dough into lemon sized balls. Roll these balls till they are smooth and make sure there are no cracks. Roll them into circles using a rolling pin. Let the circles be of medium thickness which helps in making puffy puris.

Heat oil in a wok enough for deep frying on medium flame. Deep fry the puris one at a time, pressing it under oil with a slotted spoon until the puri puffs up. Turn and cook on the other side. Serve hot with any side dish of your choice.